Sunrise apples are one of the first varieties to be harvested each year. That's why many people refer to them as “summer apples.” The Sunrise rose out of the Okanagan valley, being yet another delectable tree fruit from the Pacific Agri-food Research Centre in Summerland.
The smooth skin has a green to yellow base and is covered in red striping and blush that envelops the majority of the skin’s surface. The cream to pale yellow flesh is firm, juicy, and medium-grained and there are many large, flat, brown seeds encased in a central fibrous core. Sunrise apples are crisp with a sweet and tart flavor with notes of pear and grape.
Sunrise apples are best suited for both raw and cooked applications such as baking or poaching. They can be consumed fresh, out of hand, sliced in a raw salad, or served as a topping for desserts such as ice cream. They can also be baked into pies, tarts, cobblers, cakes, or made into applesauce. Sunrise apples can be dried and consumed as chips or as a crunchy snack. Sunrise apples will keep up to two plus weeks when stored in the refrigerator.